This vibrant Vietnamese imperial city noodle soup combines tender beef and pork in a deeply aromatic lemongrass and chili-infused broth that's both complex and addictively delicious. Topped with fresh herbs, crispy shallots, and served with rice vermicelli, each slurp delivers layers of flavor that transport you straight to the streets of Hue. A showstopping dish that looks impressive but is surprisingly achievable at home.
⏱️135 min
📊Medium
👥4 servings
🍽️Soup
meatspicyfamily
Ingredients
600 gbeef shank or chuck
400 gpork shoulder or leg
2000 mlbeef or chicken stock
4 pieceslemongrass stalks
3 piecesdried red chilies
3 piecesshallots
6 piecesgarlic cloves
3 tablespoonsfish sauce
1 teaspoonsalt
1 teaspoonsugar
400 grice vermicelli noodles
3 tablespoonsvegetable oil
50 gfresh mint leaves
50 gfresh cilantro
2 pieceslime
Instructions
1PREPARE THE MEAT: Cut beef shank into 2-inch chunks and pork into similar-sized pieces. Blanch both meats in boiling water for 5 minutes, then drain and rinse thoroughly under cold water. This removes impurities and creates a clearer, more refined broth. Pat dry and set aside for the next step.
2CREATE THE AROMATICS PASTE: Peel and roughly chop 3 shallots and 6 garlic cloves. Trim lemongrass stalks, removing the dry outer layers, then cut into 2-inch pieces and crush lightly with the side of your knife to release oils. Deseed dried red chilies if you prefer less heat, or keep them whole for authentic spiciness. Using a mortar and pestle or food processor, grind shallots, garlic, and half the lemongrass into a coarse paste.
3BLOOM THE AROMATICS: Heat 3 tablespoons vegetable oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add the aromatics paste and remaining lemongrass pieces, stirring constantly for 3-4 minutes until fragrant and the raw smell dissipates. You should smell the intoxicating aroma of toasted lemongrass and garlic. Add the dried chilies and toast for another minute until they darken slightly.
4BUILD THE BROTH: Add the blanched beef and pork to the pot with the aromatics, stirring to coat everything in the oil. Pour in 2000 ml of beef or chicken stock, bringing it to a gentle boil over high heat. Once boiling, immediately reduce to a low simmer, skimming off any foam or impurities that rise to the surface with a spoon for the first 10 minutes. Add fish sauce (3 tablespoons), salt (1 teaspoon), and sugar (1 teaspoon) to balance the flavors.
5SIMMER UNTIL TENDER: Let the broth simmer uncovered for 75-90 minutes until the beef is completely tender and easily pierced with a fork, and the pork is cooked through and very soft. The broth should have reduced by about 20-25% and deepened in color to a rich amber-brown. Taste and adjust seasoning with additional fish sauce or salt as needed. The flavor should be complex with heat from chilies, fragrance from lemongrass, and savory umami depth.
6PREPARE NOODLES AND SERVE: While broth simmers in the final 15 minutes, cook rice vermicelli noodles according to package directions in boiling salted water, usually 4-5 minutes until tender but not mushy. Drain and divide among four large bowls. Ladle the hot broth with meat pieces over the noodles, ensuring each bowl gets generous portions of beef and pork. Arrange fresh mint, cilantro, and lime wedges on a serving platter for diners to customize their bowls, allowing them to add brightness and herbaceous notes to balance the rich, spicy broth.